-
1
For the Crust:
-
2
Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. (Can use Food Processor).
-
3
Place dough in a plastic bag in the refrigerator for 1 hour.
-
4
Preheat oven to 300 degrees F.
-
5
You will need a 9 or 9 1/2-inch spring form pan.
-
6
Roll out the dough on a well-floured work surface.
-
7
Place dough in bottom of a 9 or 9 1/2-inch spring form pan, pressing it up the sides almost to the top. Set aside.
-
8
For the Filling:
-
9
Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again.
-
10
Add the quark and stir until the mixture is smooth and thoroughly combined.
-
11
Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time.
-
12
Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth.
-
13
Trim the dough, leaving about 1 inch.
-
14
Bake in preheated 300 degrees F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this).
-
15
Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving.
